When can I harvest Isabella grapes?

Identify the optimal timing of ripening of grapes - this is the main task of each grower. Not only the quality of the berries depends on this, but also their durability, as well as the quality of subsequent products. Therefore, during the ripening period of the bunches, it is necessary to spend a lot of time to achieve not only the maximum ripeness of the plant, but also not to avoid cracking and shedding of berries. This article will list the main signs of readiness for the collection of Isabella grapes, and also learn how to properly clean and store it.

Description and advantages of culture

Today in the world there are a huge number of various grape varieties. This culture is widely used not only in cooking, but also in the food industry, as the best raw material for the preparation of various products. Did you know? Grapes are one of the oldest cultivated plants. It began to grow back in ancient Syria and Palestine, about 9-10 thousand years ago. One of the most popular varieties is Isabella grapes. The fruits of this plant differ not only in excellent production, but also in taste, which makes it a universal fruit plant.

Few people know, but Isabella is a highly productive American fruit grape variety. This plant arose spontaneously, due to the natural hybridization of cultivated species, during the crossing of cultivated grapes and Labrusca grapes.

As a result of this, a vigorous, large plant appeared, characterized by a branched vine. Its shoots are dense, ripen perfectly. The leaves are large or medium-sized, whole, saturated green, with dense felt pubescence. Read also recipes for making homemade wine from Isabella grapes.

After flowering, cylindrical clusters are formed on the bush, of medium size, weighing about 700 g. On the bush, a small, more often medium-sized berry, rounded in shape. Her peel is medium density, slightly mucous, saturated dark blue or purple, with a slight waxy coating. Sugar content of berries reaches 18%, while acidity often does not exceed 8 g / l. The fruits are ideal for collecting for wine, as well as other culinary processing, including for the preparation of raisins.

  • The main advantages of the variety, unlike other varieties of grapes:
  • increased maturation of shoots;
  • loose clusters capable of ripening even in cold climates;
  • the plant allows you to collect about 50 kg of berries from the bush;
  • resistance to the main diseases of the culture, including gray rot, mildew and oidium;
  • the plant is not exposed to phylloxera;
  • bushes are frost-resistant and do not require shelter even in northern climates;
  • high productivity (up to 75 kg / ha);
  • unpretentiousness to living conditions.

When Isabella Grapes Harvested: Ripening Time

Isabella refers to varieties of late ripening, which means that the plant gives ripe fruits to about 160 days after the start of active vegetation. However, not every grower knows when it is best to take the fruits, and in which month.

At the optimum temperature in the middle zone, the berry ripens in mid-October or early November. In a warmer, southern strip, this period begins at the beginning of September. Did you know? The most ancient grape in the world is the Limnio variety. Its fruits were cultivated by the ancient Greeks and Romans, about 3 thousand years ago.

How to determine the ripeness of grapes

Determining the maturity of the grapes is not easy, as the process consists of several stages.

Among winegrowers, the so-called technical and biological maturity of fruits is distinguished:

  1. Technical comes at a time when the seeds finally ripen in the berries. At this time, often the berries fail to completely pour sugar, as well as the necessary aroma.
  2. Biological ripeness occurs when the concentration of sugars in the fruits sharply increases, the structure of the pulp and the color of the peel change.

Often the difference between technical and biological maturity is about 20 days. Thus, plants have developed a natural defense mechanism against freezing of fruits. Even if the berry is not ripe, with technical ripeness, the seeds can become active and give a full-fledged sprout, which allows the bush to multiply even under adverse conditions.

For full-fledged food processing, grapes that have entered the phase of complete biological ripeness are suitable. Isabella is not easy to determine this indicator, for this they use several observational indicators at once. Important! If Isabella is grown with a lack of water, in shaded areas or in other unfavorable conditions, its ripening time is extended significantly.

The first thing you should pay attention to is the growth rate of shoots, about a few weeks before the ripening vine instantly stops growing. This process indicates that the plant actively accumulates sugar, nutrients and aromatic substances in berries, due to which inhibition of shoot growth is observed.

The onset of maturity is also evidenced by a change in the shade of berries. From a saturated light green hue, it acquires a dark blue or purple color. However, often this characteristic is not enough to determine maturity.

After changing the shade of the berries, it is necessary to measure its sugar content. They do this using a special apparatus - a hydrometer. The optimal sugar content of the fruit should be approximately 18%. If you do not have such an apparatus, detect sugar content organoleptically; for this, 1-2 berries should be tasted. When the optimal aromatic properties are overtaken, the crop is completely ready for harvest.

Storage Features

Check also

Useful and harmful properties of Isabella grapes This variety is considered one of the most suitable for long-term storage, including when harvesting for the winter. This is facilitated by a special wax coating on the berries, the so-called spring. This is a white coating, which, like nothing else, is best able to protect the fruits from damage, drying out and damage by microorganisms.

Bunches are stored in two ways: in the refrigerator or in special rooms, the so-called storages. In a refrigerator, berries are stored at low temperatures. The most suitable is considered the optimum in the range of –1 ... + 1 ° С.

In this case, the humidity indicator must necessarily correspond to about 90–95%. Warehouses are often insulated attic rooms, with a temperature of about +15 ... + 20 ° С. With this method, the ripped clusters are suspended from a special support, on which their savings pass.

In order to ensure proper storage of fruits, the following recommendations should be followed:

  • only loose clusters are suitable for storage;
  • Before laying, the crop must be inspected and, if necessary, removed from the brush damaged, dried and fungus-affected berries;
  • the crop is harvested carefully, avoiding tears of berries from the stalk, otherwise the duration of their preservation decreases significantly; Important! Harvesting should be carried out only in dry, sunny weather, not earlier than a few days after rains. Only in this case, the fruits of Isabella can ensure long-term preservation.
  • in order to avoid damage to the grapes by rot, they must cease to water it at least 40 days before the estimated date of harvesting;
  • if you plan to store the clusters in limbo, they must be cut off along with part of the fruiting shoot;
  • thin plaque is one of the main conditions for Isabella's long-term preservation, so the clusters must be cut carefully without damage.

Isabella is a versatile, highly productive grape variety. This plant is able to please not only aromatic fruits, but also the high technical value of the fruits. They need not only to be collected correctly, but also to choose the appropriate period. To do this, it is necessary to evaluate the morphological changes in the crop, as well as the amount of sugars and the overall aroma of berries.

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